Formulation and Evaluation of Nutritional Juice

In the recent years, there is an increasing interest in researchers for the production of biologically active compounds from natural sources. Bioactive compounds are important due to prevention/treatment of diseases like many types of cancers and other human diseases. These protective abilities of bioactive materials are mostly attributed to plant polyphenols and their antioxidant, antimicrobial, antiviral and anti-carcinogenic effects. Also, plant polyphenols are preferred as protective ingredients in pharmaceutical, food and cosmetic industries as food additives, preservatives and dietary supplements instead of synthetic chemicals. Worldwide about 1.9million adults are overweight and 600million of them are clinically obese4. Only drug named Orlistat is currently approved by USFDA for long term obesity treatment. But it has unwanted side effects like, dyspepsia, nephrotoxicity, flatulence, respiratory infection oily stools, abdominal pain, menstrual and psychiatric disorders5. Natural products recognized from conventional medicinal plants encompass constantly existing a thrilling chance for the expansion of newer remedial agents. A big amount of Indigenous plants have been claimed to have anti-obesity effect in the Indian system of medicine. Many medicinal plants like Camellia sinensis, Allium sativum, Nelumbo nucifera, Argyreia nervosa and Sida rhomboidea, were reported to have anti-obesity effect in different animal models. Therefore, basically our project is based on the purpose of finding every biological and physiochemical properties of the leave plant and its impact on the human body against diseases or disorders. According to some local sources and also after digging some research works some of the benefits of leave’s properties are:

• Have antioxidants.
• Can heal wounds and burns
•  Helps in keeping diabetes check
• Protects our cardiovascular system.
• Supports maintaining normal blood sugar levels.
• Fights cancer cells
• used in cosmetics for skin and hair. Etc.

The active compound of the plant includes flavonoid, sterols, tannin and triterpenoid and health promoting properties like protein, carbohydrates, steroids and disease preventing properties Some preliminary studies have shown that p. dulce leaves contain flavonoids glycosides that is beta D glucoside of a alpha spinosterol, octocosanol, kaempaferol 3-rhamnoside and kaemaferol which might exert an antiobesity effect.(6]

1.2About the sample:-

Pithecellobium dulce

Pithecellobium dulce (benth) belonging to the family of a leguiminosae .it is a small to medium sized evergreen,spiny legume tree the crown is a broad spreading with a irregular branches.)all plant part of p. dulce elaborates a vast array of biologically active compounds and have been demonstrated to exhibit antibacterial, antidiabetic, locomotor, antivenom, free radical scavenging, protease inhibitor, anti-inflammatory, antimycobacterial, abortifacient, spermicidal, anticonvulsant,antiulcer,antidiarrheal,antifungal, antitubercular, antitumor, antioxidative and antiobesity properties

1.2.1Biologicalsource

Pithecellobium ducle:

Botanical name-pithecellobium dulce

Family- leguiminosae                                                                                          

Part used- leaves

1.2.2Common name:                                             

Hindi- vilayati imali, jungali jalebi,

Marathi- engraji chinch

Tamil-kodukkapuli

English-manila tamarind,money pod, madras thorn.

Nowdays, obesity is one of the serious health concern in the world and has been connected with the increased morbidity, mortality rate and reduced life span .] it has become and eventual outcome after certaim age of the human due to their lifestyle and food habits. Obesity increases the risk of many diseases such as hyperlipidemia, diabetic atherosclerosis, liver damage and cancer Moreover obesity inceases financial burden on the individual and eventually on the government alsothe major concern with the western food is either it consist of to much of enerdized material or higher fat compounds.this induces the free radical generation with increased possibility of cardiac related complication

1.3Superb health benefits of the jungle jalebi-

1.3.1Promote weight loss-

Drinking a glass of lemon juice, infused with the jungle jalebi pod extracts works wouder in shedding those extra kilos and maintaining a healthy body weight

1.3.2.Cures gut problem-

Jangle jalebi pods are a storehouse of powerful antioxidants such as flavonoids and quercetin these functions effectively in scavenging the harmful free radicals and toxins in the stomach and intestines, thereby curing diarrhea and dysentery

1.3.3. Manage diabetic symptoms-

The juice of jungali jalebi pod extract is known to exhibit anti hypoglycemic attributes.

1.3.4.Fortifies bones and muscles-

p.dulce pods are bestowed with extensive amount of calcium and phosphorous two minerals vital for maintaining strong bones.

1.3.5.Boosts immune function

The expansive qualities of vitamin c , a beneficial antioxidant,confer augmented immunity in those consuming a glass of jungle jalebi juice.

1.3.6. Promote oral health

The tiny pods of p. dulce are packed with calcium, magnesium, phosphorous, the trio of bone fortifying minerals, that vastly strengthen teeth enamel.

1.3.7. Relieves anxiety and depression

p.dulce leaves are loaded with tannin, flavonoid, alkaloid antioxidant. these enhance memory, cognition, brain power, besides ameliorating symptoms of anxiety, depression and influencing positive moods.

Aim: To Prepare and Evaluate the Herbal juice.

Objectives:

• To Promote weight loss
• Cures gut problem
• To Manage diabetic symptoms
• Boost immune function
• To Promote oral health
• To Relieves anxiety and depression

Plan of Work:

• Selection of drug and excipients.
• Pre formulation study of drug
• Formulation of juice
• Evaluation of juice
• Colour
• Odour
• pH
• Anti-obesity activity
• Viscosity test
• Result and conclusion

2.Formulation-

 The herbal juice was formulation as per general method of formulation in which extracted Pithecellobium dulce leaves  With  water by heating upto 6 hours at 70 degree celcius.then add lemon juice,honey and rose water blended with turmeric colouring agent. Then add methyl paraben, propyl paraben.dilute with  distilled water also add propylene glycol.to make uniform mixture.and stored in refrigerater.

3.Methods of preparation of juice –

Method – 1:

Method -2:

Drug profile:

1.API-

Pithecellobium Dulce Leaves

It is also known as jangle jalebi has vitamin c, which is an excellent antioxidant which helps our body to fight against many harmful free radicals. Dulce contains vital vitamins like ascorbic acid, thiamine, riboflavin and some essential amino acids.

2.Lemon Juice

Lemon contains a high amount of vitamin c, soluble fiber, that give them number of health benefits. Lemon may aid weight loss and reduce risk of heart disease, anemia, kidney stones, digestive issues, and cance

3.Turmeric

Turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorder,respiratory tract,joints,and digestive system.

4.Honey

In addition to its use as a natural sweetener, honey is used as an anti-inflammatory, antioxidant and antibacterial agent

5.Rose Water

Soothes skin irritation

Reduce skin redness

Contain antioxidant

Enhance mood

Relieves headaches

6.Propylyne Glycol

It acts as a preservative,flavour enhancer and solvent in food products,PG helps keep foods moist by preventing moisture loss and evaporation

4.Materials & Equipment’s:

Materials:

              Equipment:

5. Formula-

METHODOLOGY:

p.dulce natural juice blends of different formulas were prepared and kept refrigerated for 9 days in glass bottles. Physicochemical analysis and sensory evaluation were determined for the prepared juice blends. Also, marginal changes in pH,  total soluble solids, viscosity and vitamin C content were measured. The antioxidant activity of fresh juice blends was also evaluated by using in vitro assays of ferric ion reduction power assay, DPPH' and ABTS'+ scavenging capacities. The effect of juice storage for 3, 6 and 9 days on pH, acidity and vitamin C content was assayed

6.Evaluation test:

1. Sensory test-

Sensory evaluation  of  juice  samples was Carried out  through evaluating taste,odor,color,mouthfeel,Appearance and overall  acceptability as described by Hussein.And Shedeed. All blank formulations (i.e., formulations without active ingredient) and drug-loaded formulation were tested for physical appearance, color, texture, phase s

eparation, and homogeneity. These characteristics were evaluated by visual observation. Homogeneity and texture were tested by pressing a small quantity of the formulated cream and gels between the thumb and index finger. The consistency of the formulations and the presence of coarse particles were used to evaluate the texture and homogeneity of the formulations. Immediate skin feel (including stiffness, grittiness, and greasiness) was also evaluated.

Taste-

pithecellobium dulce,also known as manila tamarind or madras thorn, is a legume tree native to Mexico and central America.it is popular food crop in tropical regions, known for its sweet and tangy taste as well as its high nutritional value.

Odour

the odour  of  p.dulce leaves juice is aromatic and pleasant.

Colour: Color parameters (L*, a* and b*) of juice samples were determined using a spectro-colorimeter .[21]

d. Appearance

juice of p. dulce leaves shown good appearance

2. Physiochemical tests

The fresh p. dulce leaves and-processed p. dulce juices were analyzed for  moisture ,ash, vitamin  C,  pH, clarity, viscosity, solubility, antioxidant activity, antimicrobial activity etc. [22,23].

a. Moisture content

 Five grams of juice was  taken  in  porcelain crucibles and oven dried at 80°C until the weight become constant. Percent moisture content was calculated according to the following formula-[24]

% moisture=IW –FW/IW ×100

Where, 

IW= Initial weight of p. dulce samples

FW= Final weight of oven dried sample

5 - 4.10 / 5 ×100

Moisture content =     18 %

b. Ash Content  

Two grams of sample was taken in dry, clean porcelain crucibles and burned using an electric heater.  Then the crucibles were placed into a muffle furnace at constant temperature of 550°C  for 4 hours.  The sample was then cooled in a desiccator and weighed. Ash percent was calculated as follows:

Ash value=Weight of ash content\Initial weight of P. dulce

Where, AW =Weight of ash and

IW= Initial weight of P. dulce (1.10)

1.10 /2 × 100

Ash value = 55 %

pH

The pH of the p.dulce  juice  was measured by using pH meter at an ambient temperature.The pH  test were performed by immersing probe of digital pH metre into sample to confirm neutral PH.^[31] About 2.5 g of all formulations were taken in dry beaker and 50 ml of water was added. Beaker containing ointments was heated on water bath at 60–70°C. The pH of ointments determined using a pH meter (pH Tutor, Eutech Instruments). The determinations were carried out in triplicate and the averages of three readings were not found.

Viscosity

Brookfield Synchro-Lectric Viscometer (Model RVT) with Helipath Stand was used for rheological studies. The sample (50 g) was placed in a beaker and was allowed to equilibrate for 5 min before measuring the dial reading using a T-D spindle at 10, 20, 30, 50, 60, and 100 rpm. At each speed, the corresponding dial reading on the viscometer was noted. The spindle speed was successively lowered and the corresponding dial reading was noted. The measurements were carried in triplicate at ambient temperature. Direct multiplication of the dial readings with factors given in the Brookfield Viscometer catalog gave the viscosity in centipoises (CPS)

7.DISCUSSION-

The lethal dose of P. dulce provided a healthy and non-toxic extract of up to 5 gm / kg. In earlier studies includes, anti-inflammatory, antibacterial, antioxidant, antidiabetic, antimicrobial, cardiac, antidiarrheal, antiulcer, and antifungal activities have been observed in all sections27. A variety of herbal extracts were used fortheir anti-obesity practices in traditional medicine. There is still no proof of anti-obesity ability in various P.dulce extracts. The research was therefore designed to prove that P. dulce has an anti-obesity impact in extremely fatty obesity induced by diet in rats. P. dulce dosage based on organ and fat pad weights decreased which could result in adiposis mobilization and lipid catabolism. Plants such as P. dulce are not shocking to see that they include a high amount of quercetin, hormones, saponins, lipids, phospholipids, glycosides, polysaccharides, kaempferol, dulcitol, and afezilin41,42. The P. dulce in this experiment has worked on fatty liver, and anti-obesity interventions have been shown.

8.RESULT-

The overall acceptability of blended juice of formula indicated the possibility to manufacture good and nutritional juices at commercial scale. The high antioxidant activity of fresh juice blends indicated that they could be used as a source of antioxidants and as functional drinks. These juice blends are recommended to people suffering from obesity, blood pressure, cancer, Alzheimer's and heart diseases, as they play a key role in preventing these diseases.